The French shallot comes from the same family as onions. It is used extensively in French cuisine and in several Asian cuisines, particularly in Thailand and Indonesia. When dried, it retains its sweet taste and intense aroma.

French shallots can be used whole or ground in sauces, dips, or to flavor salad dressings, broths, or soups. They're also a great addition to a spice rub before grilling or braising meat or poultry. Because they're freeze-dried, these shallots can easily be rehydrated by simply soaking them in water, broth, or wine for a few minutes.

For a tasty and crunchy topping on a salad, fried rice or noodle stir-fry, add the shallot pieces as is!